Cilantro-Butter Salmon and Vegetables in Parchment
"A quick and easy way to make a complete gourmet meal in one little pouch - The parchment seals in moisture, making the salmon stay tender and the vegetables become delightfully flavorful."
photo by Outta Here
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 boneless salmon fillet (approximately 1/2 lb)
- 1⁄4 cup leek, sliced thinly
- 1 carrot, julienned
- 1 tablespoon cilantro chutney (coriander chutney) or 1 tablespoon pureed fresh cilantro
- 1 tablespoon ghee or 1 tablespoon butter
- 1 tablespoon lemon juice
- fresh ground black pepper
- 1 pinch salt
- parchment paper (One 15x20 inch piece)
directions
- Preheat oven to 400°F.
- One side of the parchment paper, place 1/2 the butter.
- On top of the butter, arrange sliced leeks and julienned carrots.
- Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.
- Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 15-25 minutes (depending on thickness of fillet). Remove from oven and allow to sit for 3-5 minutes.
- To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X.
- Peel back paper and enjoy!
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Reviews
-
Great recipe. I increased the cilantro, and used olive oil but otherwise followed the recipe. I sliced the carrot on the mandoline and it only took about 15-17 minutes to cook. Thanks a lot for sharing it, I will be making this again. -
This is wonderful. Nice mix of flavors, and the vegies and fish were cooked just right! Fish stayed moist. Thanks for posting this.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
